Ingredients

4 boneless skinless chicken breast halves cut into 1 inch cubes
2 1/2 C. low-sodium reduced-fat chicken broth
1 can pineapple tidbits in juice-14 oz. un-drained
1 1/2 C. uncooked long-grain rice
3/4 C. finely-chopped carrots
1/2 C. chopped sweet red peppers and green peppers
1/3 C. ketchup
2 Tbsp. brown sugar
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. white vinegar
2 garlic cloves minced
3/4 C. chopped green onions

Cooking Instructions

Spray a large saucepan with non stick spray. Add chicken. Cook over medium-high until no longer pink. Add remaining ingredients, except green onions. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender. Stir occasionally. Alternately, place rice in crock pot top with the seared chicken. Add the remaining ingredients, except green onions. Cover and cook on low for 6 to 8 hours or high for 2 1/4 to 3 hours, until rice is tender. Stir in green onions during last 5 minutes.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)